Thayir Aval Recipe - Curd Poha Recipe

Curd Poha (Thayir Aval) is a refreshing delicious recipe. This can be prepared similarly as curd rice. Here I am giving you this recipe with step by step procedures with pictures.

This curd poha is prepared using flattened rice which is called as poha or aval. This poha is available in two types thick or thin poha. You can use any of these according to your preference. If you using thick one you have to soak it in warm water for about 20 minutes before preparing. If you using thin poha, just wash it with warm water before preparing.

Ingredients for Curd Poha: (Serves 2 to 3) Aval (Poha) – 1 cup Milk – 1 cup Curd – ½ cup Onion - 1 finely chopped Butter – 2 tbsp Pomegranate – 5 - 6 tbsp Cashew Nut – few Salt to taste Coriander leaves finely chopped To Temper Mustard seeds – ¼ tsp Split urad dal – 1 tsp Channa dal / Kadala paruppu – 1 tsp Green Chilli – 1 finely chopped Ginger – 1 tsp crushed & finely chopped Curry leaves 5 nos

Method:

• Wash aval (poha), I am using thick aval so immerse in warm water for 15 minutes, then squeeze and drain the water.
• In a kadai heat oil, add mustard seeds allow it to crackel then add urad dal and channa dal. Allow it to slightly brown then add curry leaves, green chilli and ginger. 
  
• Add chopped onions and saute for a minute. Switch off the flame and add drained aval (poha) and and mix well. Transfer it to a vessel. 
• Add butter(optional) and milk. Mix well and allow it to cool completely.
  
• Add curd and mix well.
• Heat the ghee in a pan, saute cashew nut until color changes and add to the mixture(optional).
• Give resting time for 15 to 20 minutes so that aval will observe some curd and flavour will get incorporated.
• It will become thick after resting time adjust with milk or curd according to the consistency required.
• Garnish with coriander leaves and pomegranate seeds. 

• Serve with pickels of your choice.

Notes:

• You can also add green grapes, dry grapes, grated carrots to garnish.
• If you serving after some hours of preparation you can reduce curd quantity by half. This will prevent sourness.
• Use fresh curd.
• If you using thin aval (poha) dont immerse in water just washing will make it soft.